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1
make pepper mix: chop then blend together without spices or salt: peppers, onion, garlic, parsley, then sieve till all juice is drained.
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2
will end up with a ball of minced fruit and a cup of juice.
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3
this will take about 15 minutes to sieve by pressing with a spoon or squeezing it through wearing a glove or sandwich bag.
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4
keep juice aside for other recipes like my zucchini mushroom one, its new.
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5
mix all ingredients together.
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6
and let set for a while.
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7
you may keep it outside or in the fridge.
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8
covered
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9
if you don't have shredded cheese cut up some of what you have.
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10
I used 3 slices of herbed cheddar
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11
make in to small balls and place them into the flour mix: a few tbs of flour, 1 tbs soup powder, salt , paprika, spices as needed.
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12
move around then pat off the excess
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13
fry them in semi deep oil just till browned and let them drip the oil on tissue paper
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14
finally: cook the remaining soup pack in 3 cups of room temp water instead of 4 as per directions to make it thick, use a whisk to stir.
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15
when it starts to thicken add the fried balls and let cook on low heat for about 20 minutes till the chicken is fully cooked and the colour of the soup darkens.
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16
you may use other sauces or creams.
